Beef Samosas

Beef Samosas

By Atika Lim  , ,

February 22, 2016

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For an innovative empanada-style snack, try these quick, crispy beef samosas with a puff pastry shell.

  • Prep: 35 mins
  • Cook: 30 mins
  • Yields: 36 Servings


• 2 tsps vegetable oil

• 1 small onion, thinly sliced

• 1 clove garlic, crushed

• 250 g beef mince

• 2 tsps plain flour

• ¼ cup beef or vegetable stock

• ¾ cup frozen mixed vegetables (peas, corn, carrot)

• 2 tbsps coriander, chopped, plus extra leaves to serve

• 2 tsps garam masala

• 4 sheets frozen puff pastry, thawed

• Oil, for deep frying

• Raita, to serve


1Heat oil in frying pan on medium. Cook onion and garlic 4-5 mins, until golden.

2Add mince and brown well, breaking up lumps as it cooks. Sprinkle flour over and cook, stirring, 1 min. Add stock. Bring to boil, stirring. Simmer 3 mins. Stir in vegetables, coriander and garam masala. Season.

3Using an 8-cm cutter, cut 9 rounds from each pastry sheet. Place a heaped teaspoon of mince mixture in the centre of each. Brush edges with water. Fold in half to enclose filing. Pinch pastry to seal and form a scalloped edge.

4Heat oil in a wok or large frying pan on high, until a little pastry sizzles as soon as it is added.

5Deep-fry samosas in 4 batches, 2-3 mins each, turning, until pastry is puffed and golden. Drain on paper towel. Sprinkle with coriander leaves to serve and accompany with raita.

Bauer/Woman's Day/ Photo: Rob Shaw
Text: Luisa Dewal

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